This recipe was inspired by the original Quirky Cooking lemon chicken soup recipe. If you haven’t checked her out (especially if you own a Thermomix), jump to it!

Rather than making a soup, we prefer to eat it with less fluid and more vegetables, so we made a few changes to the recipe that I hope you love too.

This meal is an absolute favourite in my house, which is why I’m sharing it with you. The kids ask for seconds, and will happily eat the leftovers the following day too.

Lemon Coconut Chicken Ingredients

Gluten free, dairy free, low carb. Safe to introduce to babies from approximately 8 months.

You’ll need:

1L chicken broth (we prepare ours in the morning to be used fresh, you can also use store bought free range chicken broth). Here is my chicken broth recipe if you prefer to make it yourself.

1 tbsp fresh ginger

1 tsp fresh turmeric

2-3 large cloves of garlic

400g coconut milk (tinned or homemade)

30g fresh lemon juice

sea salt to taste

250g chicken thighs, chopped into cubes

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2 cups of quinoa or rice, cooked

1 cup cauliflower, chopped

1 cup broccoli, chopped

1 cup zucchini, chopped

Making your lemon coconut chicken (with vegetables)

Finely mince ginger, turmeric and garlic. Cook in a warm pot for 2 minutes.

Add the broth and bring to the boil. If it was cold from the fridge/packet, simmer for 10 min.

While that is simmering, steam your vegetables and cook the rice/quinoa if you haven’t already. Cook both until they are to your liking.

Add coconut milk, lemon juice and chicken, and simmer another 15 minutes, ensuring chicken is cooked through.

Serving Suggestion

Serve the meal with a base of quinoa or rice, place steamed vegetables and pieces of chicken on top, and finish by pouring some of the sauce over the meal.

If you prefer to have without rice or quinoa, use more sauce to make it more like a soup, or use extra veg to soak in the flavour.

The more quinoa/rice you use, the higher the carbohydrate quantity becomes. If you are seeking a low carb option, try cauliflower rice instead, or skip a ‘rice’ and eat it with vegetables only.